- Our history
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- Our know-how
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Our know-how
- One part in the Minervois appellation area, benefitting from the Protected Designation of Origin (PDO), Chateau de Pouzols.
- One part in the Vin de Pays (Wine of the Region) zone benefitting from the Protected Geographical Indication (PGI Pays d’Oc), Domaine de Fournas.
We prune throughout the entire Winter. In terms of the parcels of land we prune in either of the three styles, ‘guyot’, ‘gobelet’ or ‘cordon de royat’, leaving the optimum number of buds, in accordance with each particular vine and our production goal.
Grenache 35%, Syrah 30%, Mourvèdre 20%, Carignan 15% .
The grape varieties of the PGI Pays d’Oc (Domaine de Fournas) are made up of Chardonnay for the white wine and of Merlot, Cabernet Sauvignon, Cabernet Franc, Syrah, Grenache, Marselan, Carignan and Cinsault for the red and rosé varieties.
The knowledge transmitted through 22 generations together with the evolution of viticulture have created a harmony
between the environment, the
variety of wine and
man’s labour.
The ageing of our wine in oak barrels starts in March and takes place in two impressive wine cellars where the oak barrels have been selected from the best French coopers.
It spreads over 12 to 14 months and is rigourously monitored : we exercise monthly controls through analyses and blind tastings.
On the basis of a precise monitoring of the cycle of each disease and of each parasite, we practise a ‘reasoned’ method of cultivation, taking care of the ecosystem.
The perfect mastery of the phytosanitary state of the vineyard enables us to obtain healthy grapes, at their optimum maturity and so to develop great wines while respecting the environment.
- train the vines so that the exposed leaf surface is optimal for the grape to mature
- de-bud in order to give the vine stock all its strength
- protect the plant both against disease and parasites.
We also work the land so that the vine does not need to compete with other vegetation
which would cause water deficiency in the Summer.
CERTIFICATION
consumers and the sustainability of
our lands.
First we ran our vineyard under the standards BUVICA (Bons Usages de la Vigne a La Cave/ Good Practice from Vine to Cellar).
In 2020 we obtained the High Environmental Value Certification Level 3 which is the highest level of environmental certification for an agricultural business.
The climate is Mediterranean with hot dry summers and autumns characterised by Mediterranean episodes.
This environment is favourable to vine cultivation. The scents of the garrigue — a low ecoregion of plant community growing wild in the sun-scorched limestone soils along the Mediterranean — where the fragrance of thyme, rosemary,
cistus and bay mix together,
lend our wines their individual
character.
After the ripening, the grapes become sweeter and gradually lose their acidity.
The skin, the pulp and the seeds are tasted with meticulous attention to detail to be sure that the grape is at its best. A well-ripened grape will develop all the aromas in the bottle and will give your taste buds a real treat.
For the reds, the vinification is carried out using traditional methods alongside modern technology. The existence of numerous smaller vats enables a rigorous selection process and the direct traceablility to each parcel of land and each vine variety.
At the Château de Pouzols the wine harvest spreads over five to six weeks, each variety of wine being harvested at the
optimum time.
The traceability allows us to follow the grape right up to the final product with all the interventions carried out during the process of fabrication.
The wine cellars fill with fragrance, the first new wines are poured, savoured. We are starting to form an idea of the vintage !
OF OUR ENVIRONMENT
Our underlying conviction is to stay in harmony with Nature, to preserve the micro-organisms and the minerals in our land, to battle against erosion.
November is also the time when we review the whole year. We consider the eventual adjustments and we study the
next vintage.
Lying in separate vats the grape varieties are each tasted individually.
Each grape variety, each parcel of land has its own typical characteristics : its own character, its own power. With the advice of our oenologists we seek to create elegant, refined and balanced products which are the pinacle of the art of oenology. The completion of
this blending will take
place in the wine cellars at
the start of the year.
Join us to discover our daily routine over twelve months.
- One part in the Minervois appellation area, benefitting from the Protected Designation of Origin (PDO), Chateau de Pouzols.
- One part in the Vin de Pays (Wine of the Region) zone benefitting from the Protected Geographical Indication (PGI Pays d’Oc), Domaine de Fournas.
We prune throughout the entire Winter. In terms of the parcels of land we prune in either of the three styles, ‘guyot’, ‘gobelet’ or ‘cordon de royat’, leaving the optimum number of buds, in accordance
with each particular vine and
our production goal.
Grenache 35%, Syrah 30%, Mourvèdre 20%, Carignan 15%.
LThe grape varieties of the PGI Pays d’Oc (Domaine de Fournas) are made up of Chardonnay for the white wine and of Merlot, Cabernet Sauvignon, Cabernet Franc, Syrah, Grenache, Marselan, Carignan and Cinsault for the red and rosé varieties.
The knowledge transmitted through 22 generations together with the evolution of viticulture have created a harmony
between the environment,
the variety of wine and
man’s labour.
optimum preservation of our wines.
The ageing of our wine in oak barrels starts in March and takes place in two impressive wine cellars where the oak barrels have been selected from the best French coopers.
It spreads over 12 to 14 months and is rigourously monitored : we exercise
monthly controls through
analyses and blind
tastings.
On the basis of a precise monitoring of the cycle of each disease and of each parasite, we practise a ‘reasoned’ method of cultivation, taking care of the ecosystem.
The perfect mastery of the phytosanitary state of the vineyard enables us to obtain
healthy grapes, at their optimum
maturity and so to develop
great wines while respecting
the environment.
- train the vines so that the exposed leaf surface is optimal for the grape to mature
- de-bud in order to give the vine stock all its strength
- protect the plant both against disease and parasites.
We also work the land so that the vine does not need to compete with other vegetation
which would cause water deficiency
in the Summer.
CERTIFICATION
First we ran our vineyard under the standards BUVICA (Bons Usages de la Vigne a La Cave/ Good Practice from Vine to Cellar).
In 2020 we obtained the High Environmental Value Certification Level 3 which is the highest level of environmental certification for an agricultural business.
The climate is Mediterranean with hot dry summers and autumns characterised by Mediterranean episodes.
This environment is favourable to vine cultivation. The scents of the garrigue — a low ecoregion of plant community growing wild in the
sun-scorched limestone soils along the Mediterranean — where the fragrance
of thyme, rosemary, cistus
and bay mix together,
lend our wines their individual
character.
After the ripening, the grapes become sweeter and gradually lose their acidity.
The skin, the pulp and the seeds are tasted with meticulous attention to detail to be sure that the grape is at its best. A well-ripened grape will develop all the aromas in the bottle and
will give your taste buds a real treat.
For the reds, the vinification is carried out using traditional methods alongside modern technology. The existence of numerous smaller vats enables a rigorous selection process and the direct traceablility to each parcel of land and each vine variety.
At the Château de Pouzols the wine harvest spreads over five to six weeks, each
variety of wine being harvested
at the optimum time.
The traceability allows us to follow the grape right up to the final product with all the interventions carried out during the
process of fabrication.
The wine cellars fill with fragrance, the first new wines are poured, savoured. We are
starting to form an idea
of the vintage !
OF OUR ENVIRONMENT
Our underlying conviction is to stay in harmony with Nature, to preserve the micro-organisms and the minerals in our land, to battle against erosion.
November is also the time when we review the whole year. We consider the eventual adjustments and we study the
next vintage.
Lying in separate vats the grape varieties are each tasted individually.
Each grape variety, each parcel of land has its own typical characteristics : its own character, its own power. With the advice of our oenologists we seek to create elegant, refined and balanced products which are the
pinacle of the art of oenology.
The completion of this blending will
take place in the wine cellars at
the start of the year.
